Put all ingredients in a blender until a smooth dough is formed. Wrap in cling film and put in the refrigerator for about 15 minutes. Roll out the dough with a rolling pin to a 3 or 4 millimeters thick. Bake at 170C for 8 minutes on each side. Let them cool and in the meantime, melt the chocolate in a bain-marie. Cover the cookies with the help of a spoon and let it cool again. Store in a tin box.

Prepare the first layer by placing all the ingredients in a blender. Then pour into a mold of approximately 18/20cm diameter, pressing with the back of a spoon. Put it in the freezer and prepare the second layer in the same way. In a saucepan put the blackberries with the remaining ingredients and bring slowly to a boil for 3 to 5 minutes. Turn off and cool but not completely. Pour this mixture over the second layer, level with a spoon and store in the freezer for half an hour before putting it in the fridge. Decorated with blackberries.